Per Melissa's request, here is the recipe for the Lamb & Prune Tagine that I talked about back in May. Those who think they don't like prunes may be pleasantly surprised with this dish. (I was.)
This recipe comes from Kitty Morse's excellent Cooking at the Kasbah.
Tagine Bil Kok (aka Lamb and Prune Tagine)
2 Tbs olive oil
1 tsp ground turmeric
1 tsp ground ginger
2 lb leg of lamb, trimmed of fat and cut into 2 inch chunks
2 onions, one finely diced and one finely sliced
1 cup chicken broth
8 threads saffron, toasted and crushed
15 fresh cilantro sprigs, tied with a cotton string
1 cup pitted prunes
2 Tbs honey
1 tsp ground cinnamon
1/2 tsp pepper
salt to taste
1 Tbs unhulled sesame seeds, toasted
Heat the olive oil in a small dutch oven or enamaled casserole over medium-high heat. Saute the turmeric, ginger, and lamb until the meat is well coated and lightly browned -- 2 to 3 minutes. Finely dice one of the onions. Add it to the meat, along with the broth, saffron, and cilantro. Cover and reduce heat to medium-low. Cook until the meat is fork tender, about 1 to 1.5 hours. Discard the cilantro.
Preheat the oven to 200 degrees F. With a slotted spoon, transfer the meat to an oven proof dish and keep warm until read to serve. Bring the sauce in the casserole back to a simmer.
Finly slice the remaining onion. Add it, along with the prunes, honey, cinnamon, and pepper to the simmering sauce. Season with salt. cook until the mixture thickens somewhat, about 6 to 8 minutes. Spoon the prune sauce over the meat and sprinkle with sesame seeds. Serve with warm bread.